If you’re craving a delicious and easy Mexican dish, these Baked Beef Chimichangas are the perfect solution! Stuffed with seasoned ground beef, melty cheese, and wrapped in a golden, crispy tortilla, these chimichangas deliver all the flavor of traditional fried versions—without the extra oil.
Whether you’re looking for a ground beef chimichanga recipe, a fun family Mexican meal, or a lighter alternative to deep-fried favorites, this baked chimichanga recipe is a must-try. Pair them with salsa, guacamole, or sour cream for an authentic and satisfying meal!
Table of Contents
Why You’ll Love These Baked Beef Chimichangas
- Healthier Alternative – Baked instead of fried for a lighter dish.
- Crispy & Cheesy – Still delivers that crunchy texture with gooey cheese inside.
- Quick & Easy – A simple, one-pan meal ready in under 40 minutes.
- Customizable – Swap fillings, add toppings, or make them gluten-free.
- Perfect for Meal Prep – Make ahead and reheat for an easy weeknight dinner.
Ingredients for Baked Beef Chimichangas
For the Chimichangas:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup (120ml) tomato sauce or salsa
- 1 cup (100g) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 6 large flour tortillas
- 2 tablespoons melted butter (or olive oil for brushing)
For Serving (Optional):
- Sour cream
- Guacamole
- Pico de gallo or salsa
- Fresh cilantro
- Lime wedges
Kitchen Equipment Needed
To make these beef and cheese chimichangas, you’ll need:
- Large skillet
- Mixing bowls
- Baking sheet
- Parchment paper
- Pastry brush (for brushing tortillas)
Step-by-Step Instructions to Make Baked Beef Chimichangas
Step 1: Preheat & Prepare the Pan
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Cook the Beef Filling
- Heat a large skillet over medium heat.
- Add ground beef and chopped onion, cooking until beef is browned and onion is soft (about 5 minutes).
- Drain excess grease, then stir in garlic, cumin, chili powder, paprika, salt, and black pepper.
- Pour in tomato sauce or salsa, stir well, and let simmer for 3-5 minutes.
- Remove from heat and mix in shredded cheese.
Step 3: Assemble the Chimichangas
- Lay a flour tortilla flat and spoon about ⅓ cup of beef mixture into the center.
- Fold in the sides, then roll the tortilla tightly like a burrito.
- Place seam-side down on the baking sheet.
Step 4: Brush & Bake
- Brush the tops of the chimichangas with melted butter or olive oil to help them crisp up.
- Bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
Step 5: Serve & Enjoy
- Remove from the oven and let cool for a few minutes.
- Serve with sour cream, guacamole, salsa, or fresh cilantro.
Expert Tips for the Best Baked Chimichangas
- Use sturdy tortillas – Helps prevent tearing and holds the filling better.
- Brush with butter or oil – Creates a crispy, golden-brown exterior.
- Don’t overfill – Too much filling can make it hard to fold properly.
- Make them gluten-free – Use gluten-free tortillas for a gluten-free Mexican recipe.
- Reheat in the oven – Keeps them crispy (avoid microwaving for best texture).
Fun Variations of Beef Chimichangas
- Spicy Beef Chimichangas – Add diced jalapeños or hot sauce to the filling.
- Breakfast Chimichangas – Swap beef for scrambled eggs, chorizo, and cheese.
- Vegetarian Chimichangas – Use black beans, bell peppers, and zucchini instead of beef.
- Chicken Chimichangas – Substitute shredded rotisserie chicken for beef.
How to Store & Keep Your Chimichangas Fresh
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap in foil and freeze for up to 3 months.
- Reheat: Bake at 350°F (175°C) for 10 minutes or air fry for 5 minutes.
Serving Ideas and Presentation Tips
- Top with fresh avocado slices for extra creaminess.
- Drizzle with chipotle mayo for a smoky kick.
- Serve with Mexican rice and refried beans for a full meal.
Common Mistakes to Avoid When Making Chimichangas
- Skipping the brushing step – Brushing with butter helps achieve crispiness.
- Filling them too much – Overstuffed chimichangas may fall apart.
- Baking at too low a temperature – A high temp ensures a crispy texture.
Pairing Ideas: What to Serve with Baked Chimichangas
- Mexican street corn (elote) for a flavorful side.
- Cilantro lime rice for a fresh contrast.
- Horchata or a fruit agua fresca for a refreshing drink.
FAQ Section
1. Can I air fry these chimichangas instead of baking?
Yes! Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway for even crispiness.
2. Can I make these ahead of time?
Yes! Assemble them in advance and store in the fridge overnight before baking.
3. Can I make these with corn tortillas?
Flour tortillas work best for rolling, but if using corn tortillas, warm them slightly to prevent cracking.
Final Thoughts and Call to Action
These Baked Beef Chimichangas are the perfect balance of crispy, cheesy, and flavorful, making them a must-try Latin American food recipe! Whether you’re serving them for family Mexican night, looking for chimichanga recipes, or need a gluten-free Mexican recipe, this dish is sure to satisfy.
Try this ground beef chimichanga recipe today and let us know how it turned out! Tag us on social media and subscribe for more easy and delicious Mexican recipes!
PrintBaked Beef Chimichangas : Cheesy Mexican Favorite
If you’re craving a delicious and easy Mexican dish, these Baked Beef Chimichangas are the perfect solution!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Category: Dinner
- Cuisine: Mexican
Ingredients
For the Chimichangas:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup (120ml) tomato sauce or salsa
- 1 cup (100g) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 6 large flour tortillas
- 2 tablespoons melted butter (or olive oil for brushing)
For Serving (Optional):
- Sour cream
- Guacamole
- Pico de gallo or salsa
- Fresh cilantro
- Lime wedges
Instructions
Step 1: Preheat & Prepare the Pan
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Cook the Beef Filling
- Heat a large skillet over medium heat.
- Add ground beef and chopped onion, cooking until beef is browned and onion is soft (about 5 minutes).
- Drain excess grease, then stir in garlic, cumin, chili powder, paprika, salt, and black pepper.
- Pour in tomato sauce or salsa, stir well, and let simmer for 3-5 minutes.
- Remove from heat and mix in shredded cheese.
Step 3: Assemble the Chimichangas
- Lay a flour tortilla flat and spoon about ⅓ cup of beef mixture into the center.
- Fold in the sides, then roll the tortilla tightly like a burrito.
- Place seam-side down on the baking sheet.
Step 4: Brush & Bake
- Brush the tops of the chimichangas with melted butter or olive oil to help them crisp up.
- Bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
Step 5: Serve & Enjoy
- Remove from the oven and let cool for a few minutes.
- Serve with sour cream, guacamole, salsa, or fresh cilantro.
Notes
- Use sturdy tortillas – Helps prevent tearing and holds the filling better.
- Brush with butter or oil – Creates a crispy, golden-brown exterior.
- Don’t overfill – Too much filling can make it hard to fold properly.
Nutrition
- Serving Size: 6
- Calories: 380
- Fat: 17g
- Carbohydrates: 35g
- Protein: 30g
Keywords: Ground Beef Chimichanga Recipe